Hetty McKinnon's spicy tomato and coconut braised peas

A humble bag of frozen peas adds freshness to this pantry braise.
A humble bag of frozen peas adds freshness to this pantry braise. Photo: William Meppem
Difficulty
Easy
Dietary
Vegetarian

You will always find frozen peas in my freezer. They are a staple for everyday meals like fried rice or curries. In this dish, frozen peas become a showstopper, gently cooked in a spicy, garlicky tomato and coconut broth that is almost curry-like. This braise is achingly simple and needs little adornment other than a side of white rice. If your budget allows, you could break a few eggs into the peas to cook as you would baked eggs.

Ingredients

extra virgin olive oil

2 garlic cloves, finely chopped

1 long red chilli, finely chopped

1 x 400g can diced tomatoes

1 x 400ml can coconut milk

500g frozen peas

cooked white rice, to serve

Cost breakdown

Garlic $0.15

Long red chilli $0.05

Diced tomatoes $1.40

Coconut milk $3.50

Frozen peas $1.85

Rice $1.26

Total $8.21

Method

1. In a medium saucepan, heat 2 tablespoons of olive oil, then add the garlic and chilli, frying for 1 minute until aromatic. Add the diced tomatoes, season with about ¼ teaspoon of salt and a few turns of black pepper. Cover and cook on low heat for about 6-8 minutes, until the tomato mixture is thick.

2. Add the coconut milk, and season again with sea salt. Cover and cook for another 2-3 minutes to allow the flavours to meld. Add the frozen peas and cook, uncovered, for 5 minutes or so, until the peas are soft and everything is heated through (avoid cooking the peas for too long as you want to retain the greenness). Remove from the heat and serve immediately with rice.

Also try: Hetty McKinnon's pear streusel

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